Oh seafood! A few years back, Bryan and I visited my friends Cecilia and Kelvin. They treated us this amazing seafood dish. The clams and mussels were perfectly cooked. The garlic tomato broth was sweet and light, which was a great dipping sauce for the bread. Bryan and I licked everything clean. After that, I always think about that dish. Recently, I finally asked my friends for the recipe. I made this dish a couple of times already. Bryan and I absolutely love it!
I didn’t start cooking fresh shellfish until last year. It can be a bit intimating and scary for the first or second time, especially seeing them opening, closing and breathing. But don’t be scared. I promise you will get a hang of it very soon. Fresh seafood is so much better than frozen.
Try this seafood dish! I know you will enjoy it!
Mussels, Clams and Shrimps in Garlic-Tomato Broth (Adapted from The Splendid Table)
– 2 tablespoons extra-virgin olive oil, plus more for bread
– 1 large yellow onion (diced)
– 2 medium tomatoes (chopped)
– 2 garlic gloves (thinly sliced), plus 3 garlic glove for bread
– ¼ cup dry white wine
– 1¾ cup low-sodium chicken broth
– 2 pounds clams (scrubbed and soaked)
– ½ pound mussels (scrubbed and soaked)
– ½ pound large shrimps (deveined, keep the shells on)
– ½ loaf French bread (cut into 1-inch slices)
– ground black pepper
- In a large heavy pot over medium heat, add the olive oil. Cook the onion until soft and translucent, about 8 – 10 minutes. Add the tomatoes and garlic. Cook until the tomatoes are soft, about 4 – 5 minutes. Add white wine and simmer for 1 minute. Add the broth and bring to a boil.
- Add clams and mussels. Stir and cover with a lid. Simmer for 4 minutes. Take out any open clams and mussels to serving plates. Add the shrimps, put the lid back on and continue to cook for 2 more minutes. Take out all the clams and mussels. Discard any unopened ones to the trash. Make sure the shrimps are pink and cook through. Transfer to serving plates.
- Meanwhile, preheat a griddle or a large pan over medium-high heat. Lightly brush one side of bread and cook on the griddle until nicely toasted. Flip the bread slices over and cook the other side. Transfer the bread to a chopping board. Take a garlic clove and rub it evenly on the olive oil side of a toasted bread slice. Repeat with the rest of the bread slices. Place all the bread in a bread basket or plate.
- Back to the broth. Taste and season with salt and pepper if needed. Top each plate of seafood with a few scoops of broth. Serving immediately with toasted garlic bread.
- Storing the clams and mussels: If not using immediately, place them in a large bowl and cover with a wet cloth. Keep them in the fridge for no more than 24 hours until ready to use.
- Cleaning the clams and mussels: Scrub them with a brush and rinse under cold water. Place them in a bowl of ice water. Stir in 1 teaspoon salt and 2 teaspoons cornmeal for every 4 cups of water. Keep in the fridge for 1 – 2 hours. When ready to use, drain and rinse.
I love seafood – this dish looks scrumptious 🙂
Thank you Shashi. The shellfish were fresh and sweet. That broth was irresistible! My husband and I ate tons of bread, so we could dip up all that flavorful broth. Thanks for stopping by.
Oh yum! This dish looks just perfect. The seafood look so sweet and I bet the broth is a nice compliment.
Thanks Amy. The broth was incredible! I can really drink it all. 🙂 Have a great weekend!
This is a great dish Lokness. I would call it a cioppino which is a truly classic dish. Thanks for posting this and for visiting my site! All i would need is some sourdough to soak up that great broth!
Thank you. I wasn’t sure what the definition of cioppino is. But either way, you will definitely need a lot of sourdough bread to soak up that broth! 🙂
I love seafood and this looks so good! I honestly can eat seafood dish everyday if I can… I made Cioppino a while ago but now it’s time to make some good seafood stew again. Great recipe, Lokness!
Hahaha… Thank you. I saw the cioppino on your blog. It looks so good! Thanks for stopping by.
This looks so hearty and comforting! I love seafood stew. Delicious!
Thank you. Yes, seafood stew is amazing. They are great all year round. 🙂
Thank you so much for dropping by my blog. I’m glad you did because now I know about yours. I love fresh seafood in a light broth like this. I’m totally making this recipe! Awesome recipe and great post!
Thank you Bill! Sorry for the late reply. Yes, a simple light broth just highlights all the amazing flavors from the fresh and sweet seafood. 🙂
My husband would love this! He loves Cioppino, but I have never made it for him. Bookmarking this to use your recipe.
Thanks for stopping by my blog and for the nice comment : )
I hope you guys will like this! Don’t forget to get some more bread. My husband and I can eat a whole loaf of bread by dipping that broth. Enjoy!